Hand-forged in the mountains of Shikoku, this 165mm Santoku wears a rugged kurouchi coat that proudly shows every hammer blow. Beneath the dark scale lies a razor-thin core of Aogami Super (AS/S) carbon steel, ground to a keen 50/50 edge that glides through meat, fish, and mountains of vegetables. An octagonal oak handle keeps things light and balanced while adding a warm, traditional touch to an otherwise workhorse blade.

Kurouchi by Tosa Tsukasa is all about honest, performance-first craftsmanship. Each blade is free-forged, laminated in san-mai construction, and quenched to roughly 62 HRC—hard enough for laser-sharpness yet easy to refresh on a whetstone. The rustic finish leaves a whisper of forge scale that slows corrosion and invites a beautiful patina over time.

Tosa Tsukasa 土佐司 has spent generations preserving the smithing heritage of the Tosa region. Located on Shikoku Island, Japan's least populated island, where thick forests, agriculture, and fisheries have shaped a local style characterized by rustic, free-forged knives and tools. By partnering with small village forges and focusing on attainable carbon-steel kitchen knives, the company keeps traditional Tosa blacksmithing techniques alive for a new generation of cooks while offering remarkable value to knife enthusiasts worldwide.

Tokaji Tsukasa 徳治司 is a highly skilled blacksmith from Kōchi, Japan, who has devoted himself to the art of knife making under the mentorship of renowned blacksmith Tadayoshi Tokaji. With years of experience in traditional free forging techniques, Tsukasa creates exceptional knives using Shirogami carbon steel and laminating them with soft iron. This meticulous craftsmanship ensures unmatched durability and blade strength, making Tokaji Tsukasa knives reliable tools for a lifetime of culinary excellence. Now in its third generation, the Tokaji smiths still heat with charcoal, shape with hand-hammer, and sharpen over natural stones—practices that give each blade its own subtle personality.

Santoku 三徳 means "three virtues." Some say this refers to three types of food — meat, vegetables, and fish — while others say it means three cutting techniques: slicing, dicing, and mincing. Either way, this all-purpose knife with its shorter, taller blade than a gyuto is an all-time favorite for agile prep work and efficient chopping.

San Mai 三枚 means "three layers" — a hard cutting core sandwiched between two softer outer layers. This traditional construction protects the delicate edge from shock while adding toughness and simplifying maintenance, so you can enjoy the performance of high-carbon steel worry-free.

Aogami Super (AS/S) 青紙スーパー (Super Blue Paper) takes the recipe for Aogami #1 or #2 and tweaks it to create something really special. With more carbon (1.4 – 1.5%) plus silicon (0.1 – 0.2%), manganese (0.2 – 0.3%), chromium (0.3 – 0.5%), tungsten (2 – 2.5%), and vanadium (0.3 – 0.5%), this Hitachi flagship gets harder and stays sharp longer. Extra chromium slows rusting while vanadium increases toughness and reduces chipping.